Banana pudding sits high in the royal court of Southern desserts, and it doesn't get much better than the classic recipe on the back of the Nilla wafer box. But not being able to leave well enough alone, I gave the recipe an updated spin. I added brown sugar and bourbon to my vanilla pudding base, giving it a hint of butterscotch and a bit more grown-up appeal. And to further the recipe's cocktail-lovin' flare, I substituted in sweet and spicy gingersnaps for the usual plain wafers -- my nod to the old Southern standby "Jack and Ginger."
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